Potato Salad With Horseradish Recipe

Bacon-spiked potato salad is the perfect side dish

German-style potato salad automatically wins over the baconless, mayo-choked goop we continue to serve at family reunions. This potato salad with horseradish follows the same idea, replacing the vinegar with a bright lemon-scallion-anchovy dressing and adding parsley and yellow peppers for some textural variation. Naturally, we've kept the bacon around.

German-style potato salad automatically wins over the baconless, mayo-choked goop we continue to serve at family reunions. And you wonder why nobody gets along. This potato salad with horseradish follows the same idea, replacing the vinegar with a bright lemon-scallion-anchovy dressing and adding parsley and yellow peppers for some textural variation. Naturally, we’ve kept the bacon around.

Steaming rather than boiling results in a more tender, fluffy potato, and also minimizes the chance of overcooking. Try this recipe the next time you need a great potato side that doesn’t involve mayo, a masher or a drunken fight between cousins.

Potato Salad With Horseradish Recipe

Prep Time:
30 minutes

Cook Time:
25 minutes

Level of Difficulty:
Easy

Serving Size:
6

Ingredients

1
pound
baby red potatoes, halved

1
pound
small white potatoes, halved

6
slices
thick cut smoked bacon

1/3
cup
extra virgin olive oil

2
heaping tablespoons
prepared white horseradish

1/4
cup
freshly squeezed lemon juice

2
scallions, finely sliced

2
anchovy fillets, finely chopped

coarse salt and freshly ground pepper

1/2
yellow bell pepper
finely chopped

1/4
cup
flat-leaf parsley, chopped

Directions

Using a vegetable steamer, steam potatoes for 10 minutes or until fork-tender. Transfer to a large bowl and let cool slightly.

In a medium skillet over medium heat, fry the bacon until crisp. Reserve one tablespoon of fat, and set bacon aside to drain on a layer of paper towels.

Whisk together the bacon fat, olive oil, horseradish, lemon juice, scallions and anchovies in a small bowl until emulsified, season with salt and pepper to taste, then pour over potatoes.

Crumble bacon into the bowl, then add the yellow pepper and parsley and toss lightly to coat completely.